quinta-feira, 18 de Setembro de 2014

Super suco emagrecedor

Super suco emagrecedor 

1 pepino
1 maçã
1 beterraba pequena
1 cenoura
Alternar folhas (couve, rúcula, agrião, alface, repolho e acelga) Pode ser 3 tipos, cerca de 3 folhas de cada.
1 pedacinho de gengibre
Sementes germinadas aveia ou gergelim ou castanhas hidratadas (nozes, amêndoas, castanha do Pará, semente de linhaça)
3 gotas de adoçante


Bata todos os ingredientes no liquidificador por volta de 4 minutos. Se puder beba sem coar por causa das fibras.

sexta-feira, 12 de Setembro de 2014

Brunch kebab salad

Brunch kebab salad

Brunch kebab salad

We’ve taken all the best elements of a full English breakfast – sausages, bacon, tomatoes and mushrooms - and incorporated them into this easy brunch kebab salad. Serves 2 in just 20 minutes!
Serves 2 20 minutes EASY
  • streaky bacon 4 slices of unsmoked rindless streaky bacon, each one stretched with the back of a knife, then cut into 3
  • cherry tomatoes 12, whole
  • chestnut mushrooms 4 medium, halved
  • sausages 4 fat, good-quality sausages, each cut in half
  • mixed leaves a couple of handfuls from a mixed bag
  • balsamic vinegar and olive oil 
a splash of each for dressing
Wrap a piece of bacon around each of the mushroom halves and the sausage pieces. Thread alternately with the tomatoes onto 2 or 4 skewers and place under a medium, pre-heated grill or griddle, turning occasionally for about 8–10 minutes.
Divide the dressed leaves between 2 plates and sit the kebabs on top.
Tip: Streaky bacon has a reasonable amount of fat that helps baste the mushroom
 and sausage as they cook. Stretching out streaky bacon stops it shrinking too much under the heat.
More brunch inspiration:
We gave brunch a healthy makeover with our spring onion and potato cakes with smoked salmon, or try baking a batch of breakfast muffins for the week.

Fruta da época para saciar a gula - Life&Style

Fruta da época para saciar a gula - Life&Style


Atta Cake (sem ovos)

Eggless Whole wheat Cake / Atta Cake


Whole wheat flour - 2 cups
Castor Sugar - 1 cup (you can also use grated jaggery)
Curd/Plain yoghurt - 1 cup
Water - 1 and 1/4 cup
Baking powder - 1/2 tbsp
Baking Soda - 1 and 1/2 tbsp
Cinnamon powder - 1 tsp
Green cardamom powder - 1 tsp
Cooking oil - 3/4 cup
Chopped Walnuts - 2 tbsp (optional)
Raisins - 1 tbsp (optional)


1) Preheat oven at 200 C. Sift wheat flour, baking soda and baking powder and keep it aside. 2) Add sugar, oil in a bowl and mix it well until sugar completely dissolves. Add yoghurt and blend it well.
3) Now add all wheat flour slowly to the mix and blend it well. Make sure there are no lumps in the batter. Add water and bring it to a dripping consistency. Add cinnamon powder, cardamom powder, raisins, walnuts and give a quick stir.
4) Grease the cake tin with some oil evenly and add the batter to it. You can also use butter paper.
5) Bake at 180 C for 50 minutes. Check after 50 minutes by inserting a toothpick at the center of the cake. If it comes out clean, then your cake is done or else continue baking for 5 more minutes and keep a watch on it.

Once it has cooled down, invert it on a wire rack and let it cool down completely.

Now lets prepare Vanilla Glaze -

Powdered sugar - 1 cup
Vanilla essence - 1/2 tsp
Melted unsalted butter - 1/2 tbsp
Milk - 2 tbsp


Combine powdered sugar, vanilla essence, butter and milk until mixture is creamy without any lumps.

Add this glaze on top of the cake and enjoy!!!!


1) Only cut the cake once it has completely cooled down.
2) Bring the batter to dripping consistency. I added 1 and 1/4 cup water. If you feel batter is too thick add 1/4 cup more water.

sábado, 23 de Agosto de 2014

Pudim Mandarim com ovos



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